These gluten free shortbread cookies are made with oat flour and coconut sugar. They're whipped, so they're light, crispy, and they melt in your mouth! They're a healthier Christmas cookie for under 100 calories!
Course Dessert, Snack
Prep Time 15minutes
Cook Time 15minutes
Total Time 30minutes
1CupOat floursifted (3.2 oz) (gluten free if needed)
Preheat your oven to 350 degrees and line a cookie sheet with parchment paper. Don't just use cooking spray, your cookies will stick.
In a small bowl stir, together the oat flour, cornstarch and cinnamon. Set aside.
Place the coconut sugar into a high powder blender and blend until fine and powdery, similar to powdered sugar.
Beat the powdered coconut sugar and butter in a large bowl, using an electric hand mixer, until combined. Add in the vanilla and almond extract and beat on the highest speed of the mixer for 5* minutes, scraping down the sides of the bowl as necessary. You want the butter nice and fluffy.
Add the flour mixture into the butter mixture a little at a time until fully mixed in. Beat at high speed for an additional 5 minutes. The texture should be that of frosting.
Transfer the dough into a pastry bag and press out onto the prepared baking sheet in balls about 1 1/2 Tbsp tall, only flattening slightly. You want the dough to remain in a ball shape and be taller than it is wide.
Bake until just golden brown, about 10-12 minutes. Let cool on the pan 10 minutes and then (VERY GENTLY) transfer to a wire rack to finish cooling.
*If you double the recipe, make sure to do each whipping for a little longer - closer to 8 minutes for the butter and then for the flour.